Jim's chicken corn chowder

1 servings

Ingredients

Quantity Ingredient
1 Whole chicken (5-7 lbs.)
1½ cup Smoked ham
1 medium Onion, minced
1 large Clove garlic, minced
4 cups Water
½ large Green bell pepper, chopped
½ large Red bell pepper, chopped
6 cups Fresh or frozen corn
½ teaspoon Tarragon
½ teaspoon Marjoram
½ teaspoon Thyme
⅛ teaspoon Allspice
⅛ teaspoon Sage
¼ teaspoon Savory
1 cup Warm milk
⅛ teaspoon Pepper
⅛ teaspoon Salt

Directions

Wash chicken inside and out. Place chicken in a large stock pot. Fill pot with enough water to cover chicken to a depth of one inch. Cover, bring to a boil; reduce heat and simmer until chicken separates from bones, about 2 hours. With a wide slotted spatula remove chicken to a plate. Refrigerate until cool enough to handle. Strain broth to remove any bones and refrigerate. When broth is cool skim fat from the top. Return 8 cups of broth to pot. Freeze remaining broth for later use. Yield: 20 cups broth.

Add the spices, ham and 4 cups of water to broth. Cover, bring to a boil. Reduce heat and simmer for ½ hour. Meanwhile remove skin and bones from chicken, and discard. Coarsely chop chicken and peppers.

Mince onion and garlic, add to broth. Simmer for ½ hour longer, stirring occasionally. Remove cover and bring to a boil; add corn and return to a boil. Reduce heat and simmer ½ hour, stirring occasionally. Warm milk and slowly add to chowder, and stir as it is poured in. Simmer, uncovered 15-20 minutes more.

Note: Freezes well.

SOURCE:*Jim Bodle POSTED BY: Jim Bodle From: Jim Bodle Date: 11-01-95 (04:09) (159) Fido: Cooking

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